Leek & Kale Mac and Cheese
This comforting twist on classic mac and cheese is packed with leeks, kale, and a rich, cheesy sauce.
It’s a hearty, satisfying dinner on its own — or you can level it up with crispy bacon for a salty, savoury kick.
I had some cured pork from Lidl (very pancetta-like!), diced it up and pan-fried until golden, then stirred it through. But the base recipe is completely vegetarian, so feel free to skip the meat and keep things green and cheesy.
Alternatively, if you want a bacon-y mac cheese, omit the veg and fry off panchetta/ bacon in maple syrup and add it all in. This makes for an indulgent delicious mac cheese.
No scales to hand? Use roughly a heaped tablespoon of butter and plain flour.
Ingredients
Pasta & Veg:
300g pasta (I used fusilli as it's what I had to hand)
1 large leek, finely sliced
100g kale, roughly chopped
1 tbsp olive oil or butter
Cheese Sauce:
40g butter
30g plain flour
500ml whole milk
1 tsp Dijon or English mustard (optional)
100g mature cheddar, grated
50g mozzarella or another melting cheese (optional, can use 150g of cheddar)
Optional Add-ins:
100g bacon, pancetta, or cured pork — diced and pan-fried until crispy
A pinch of nutmeg for warmth
Extra cheese for topping
Breadcrumbs for topping
How to do
1. Prep the Veg and Pasta
1. Bring a large pan of salted water to a boil. Add the pasta and cook until just shy of al dente (it’ll finish cooking in the oven).
2. In the last 2–3 minutes of cooking, add the kale to the pot. Drain both together and set aside.
3. Meanwhile, heat olive oil or butter in a frying pan over medium heat. Sauté the leeks for 5–7 minutes until soft and slightly golden. Set aside.
2. Make the Cheese Sauce
1. In a saucepan, melt the butter over medium heat.
2. Stir in the flour and cook for 1–2 minutes to make a roux.
3. Gradually whisk in the milk, a little at a time, to avoid lumps.
4. Simmer for 5 minutes, stirring often, until thickened and smooth.
5. Stir in the mustard (if using), then add the cheeses. Mix until melted. Season well with salt, pepper, and a pinch of nutmeg if you like.
(Top tip, if your roux is a higher temp let it cool down to a low/medium before adding the cheese or it will split)
3. Assemble and Bake
1. Preheat the oven to 200°C (180°C fan)
2. Combine the pasta, kale, sautéed leeks, and cheese sauce in a large baking dish.
3. If using, stir through the crispy bacon or cured pork.
4. Sprinkle with extra cheese and breadcrumbs on top and bake for 15–20 minutes, or until bubbling and golden.
